Chocolate Fruitcake

This is not your average, ordinary fruitcake with the candied, dried fruits. It is very yummy and the recipe comes out of Debbie Macomber's book, There's Something About Christmas. I made two minor changes in swapping dates with raisins and instead of Creme de Cocoa, I used chocolate syrup. I think you will find this a surprisingly enjoyable fruitcake.



In a large bowl, (or two) combine the following ingredients:
2 c. maraschino cherries, halved
2 c. dates or raisins (I like to use Craisins)
2 c. pineapple tidbits, well drained
1 c. coconut
2 c. walnut pieces
2 c. pecan halves
2 (12 oz. each) pkg. semi-sweet chocolate chips

In a third bowl, combine the following ingredients and mix at low speed for 30 seconds and then on high for 3 minutes:
3 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 c. shortening
3/4 c. butter
2/3 c. Creme de Cocoa (plus extra) or chocolate syrup
1/2 c. cocoa powder
9 eggs

Pour batter over fruit and nuts mixture and mix well. Pour into two well-greased loaf pans and bake at 275 degrees for 2 1/2 to 3 hours. After two hours of baking, check with a toothpick every 15 minutes.

When cool, set each loaf on a large piece of plastic wrap and pour a jigger of Creme de Cocoa over them (soaking a cheesecloth with creme and then pour extra over top and wrapping in plastic wrap seems to be a little less messy). Wrap tightly and place inside a ziploc bag and keep refrigerated for at least a couple days longer if time allows.

NOTE: Mini loaf pans, baking time is about 1 1/2 hours; cupcake pans about an hour.

I am able to get 8 mini loaves, 12 cupcakes and 1 large loaf out of this recipe. The large loaf is only about half the height of a regular loaf, however.